Ingredients

• 1/4 cup red wine vinegar
• 1 tablespoon minced shallot
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 1/4 cup fresh chives, sliced thin
• 1 cup red quinoa
• 2 teaspoons olive oil
• 3 cups vegetable stock
• 1/2 teaspoon kosher salt
• 1 head lacinato kale (also called Tuscan kale), washed, stemmed and julienned
• 4 medium carrots, cut in half lengthwise, sliced thin on bias
• 1 cup radishes, thinly sliced
• 1 red onion, thinly sliced

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Instructions

1. Watch how to make this recipe.
2. For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate.
3. For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side.
4. In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately.